Sizzling Carne Asada Burrito

1.In a large bowl, combine lime juice, orange juice, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt. Mix well to create the marinade.

2.Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for best results.

3.Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.

4.Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness.

5.Transfer the grilled steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain into strips.

6.Warm the flour tortillas on the grill or in a skillet for about 30 seconds on each side until soft and pliable.

7.To assemble the burritos, lay each tortilla flat and layer with cooked rice, black beans, shredded lettuce, diced tomatoes, shredded cheddar cheese, and sliced steak.

8.Add a dollop of sour cream and guacamole on top of the fillings. Sprinkle with chopped fresh cilantro.

9.Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito.

10.Serve the sizzling carne asada burritos immediately, with extra guacamole and sour cream on the side if desired.